Celebrating Local Strawberry Season with a Strawberry Salad with Grilled Chicken, Peas, Cucumbers and Gorgonzola

Local strawberries are in season at our markets and what better way to celebrate strawberry season than to make a salad.

But this is not just any salad. This salad is filled with even more spring and summer flavors – baby English peas, and cucumber and snow peas to add some crunch. Top with crumbled rich and delicious gorgonzola and dressed with a fresh basil vinaigrette, you have spring & summer rolled into one on a plate.

I added grilled chicken to make this a main course, but crumbled smoked bacon as the original recipe called for, would also be delicious.

Strawberry Salad with Grilled Chicken and Peas
Adapted from Southern Living – serves 6

1 pound boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 ½ cups trimmed fresh snow peas or sugar snap peas (about 5 oz)
¾ cup frozen baby English peas
1 package baby arugula (4 oz)
2 cups sliced fresh strawberries
1 cup seeded and chopped English cucumber
4 ounces gorgonzola or blue cheese, crumbled
Basil vinaigrette (recipe follows)

Preheat the grill for high heat. Lightly oil the grill grates. Season chicken with salt & freshly ground black pepper and cook 8 minutes approximately on each side, or until juices run clear. Remove from heat and allow to cool. When ready to serve the salad, cut chicken in small chunks.

Arrange snow peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Cut peas in half horizontally.

Place frozen baby English peas in a colander and pour boiling water over the peas to blanch. When peas turn bright green, plunge into ice water to stop the cooking process. Drain when ready to assemble salad.

Toss together arugula and next 4 ingredients, add drained snow peas and drained English peas, and the chunks of chicken. Toss again with the sweet basil vinaigrette. Serve on a large platter or individual plates.

Printable recipe including sweet basil vinaigrette

Sweet Basil Vinaigrette
From Southern Living – serves 6

1/3 cup red wine vinegar
2 shallots, chopped
3 tablespoons sugar
3 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
¾ cup canola oil, or half canola and half extra-virgin olive oil

Process first 8 ingredients in a blender until smooth. With blender running, add canola oil in a slow, steady stream, processing until smooth.

This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Seasonal Sunday at the Tablescaper, and On the Menu Monday at Stone Gable.

Have a great weekend everyone.

If you’re in the States, Happy Memorial Day weekend.